This ramen noodle salad recipe is filled with crunchy ramen noodles, colorful veggies, and a tangy dressing. It’s a delicious cookout side dish!

ramen noodle salad

Who else grew up eating ramen noodle salad at potlucks and cookouts? This recipe is an updated take on the nostalgic summer side dish. It stars crisp veggies, juicy orange segments, a sweet and tangy vinaigrette, and the best part: a crunchy mix of toasted ramen noodles, nuts, and sesame seeds.

This ramen noodle salad has been made for a few BBQs already this summer, and it’s always been the first side dish to disappear. Try it for a gathering soon — it’ll be a hit!

Why You’ll Love This Ramen Noodle Salad Recipe

  • It has three kinds of crunch. The combination of crunchy cabbage and carrots with the delicate toasted ramen noodles and heartier nuts and seeds makes this salad so fun to eat.
  • It’s packed with flavor, thanks to a homemade sesame orange dressing (no seasoning packet here). Green onions and cilantro add delicious fresh flavor too.
  • You can make it ahead. This is a great recipe to make ahead for cookouts. You can toss together the colorful base up to a day in advance — just wait to add the ramen noodles until the last minute.

Ramen Noodle Salad Ingredients

Ramen noodle salad recipe ingredients on marble countertop

Here’s what you’ll need to make this ramen noodle salad recipe:

  • Instant ramen noodles, of course! In grocery stores, you’ll find two types of instant ramen: air-dried and fried. For this recipe, you’ll need the fried ones. They have a delicious cracker-like crunch versus the hard texture of dried pasta. If the packages aren’t clearly labeled, check the ingredients — if the noodles are fried, oil will be listed.
  • Nuts and seeds — Blanched slivered almonds, peanuts or sunflower seeds, and sesame seeds toast along with the ramen in the oven, giving this salad a ton of nutty crunch. A seasoning of garlic powder and sea salt makes the toasty flavors pop.
  • Shredded cabbage and carrots — These crisp veggies make up the base of the salad. A mix of napa cabbage and red cabbage adds great color.
  • Mandarin orange segments — Their juicy texture balances all the crunchy ingredients in this salad.
  • Green onions and cilantro — For fresh flavor.
  • A sweet and tangy vinaigrette — This salad’s Asian-inspired dressing is a simple combination of rice vinegar, neutral oil, toasted sesame oil, fresh orange juice, tamari, sugar, and fresh ginger, with a sweet, savory, and tangy flavor.

Find the complete recipe with measurements below.

Recipe Variations

  • Change up the veggies. Use thinly sliced red bell pepper instead of the carrots. Use just one type of cabbage instead of two, or replace the napa cabbage with regular green cabbage.
  • Use store-bought coleslaw mix for a shortcut instead of shredding the veggies yourself. You’ll need 9 cups to replace the cabbage and carrots.
  • Make it gluten-free. Omit the noodles and increase the almond and peanut measurements to 1/2 cup each. Use certified gluten-free tamari in the dressing.

How to Make Ramen Noodle Salad

Toasted ramen noodle and nut mixture on baking sheet

The first step is making the toasted nut and noodle mixture. This step makes the noodles extra-crispy and gives them a nice toasty flavor, and it brings out the rich flavor of the nuts and seeds too.

Break the noodles into pieces, toss with the nuts and seeds, and season with oil, garlic powder, and salt. Spread in a single layer on a baking sheet and bake at 350°F until fragrant, about 10 minutes.

Shredded cabbage, carrots, scallions, cilantro, and mandarin oranges in glass mixing bowl

Meanwhile, make the dressing. Place the dressing ingredients in a small bowl or lidded jar. Whisk or shake to combine.

Finally, assemble the salad. Toss the cabbage, carrots, mandarins, green onions, and cilantro with most of the dressing. Add half the ramen mixture and toss again, adding more dressing as desired. Top with the remaining ramen and serve.

Make-Ahead and Storage Tips

To make ahead: Fully assemble the salad without the ramen mixture up to 1 day ahead. Cover and store in the fridge. Store the ramen mixture separately at room temperature. When ready to serve, add the ramen and toasted nuts and season to taste.

To store: Keep leftover salad in an airtight container in the refrigerator for up to 2 days. Note that the ramen noodles will soften over time, so for the best crunch, add them just before serving.